I always love coming up with fun ways to use food that we would normally throw away. With the warmer months quickly approaching, many of us will be snacking on sweet, delicious melons. Have you ever given thought of using the seeds on the inside as a second snack? Giving the seeds a rinse and quick toast will offer a nice texture which will go as a great addition to salads or oatmeal. These bite sized treats will even stand alone as a wonderful afternoon snack. Melon seeds are relatively easy to clean off the flesh, unlike their slimy pumpkin seed counterpart. You will want to rinse off the seeds with cold water, and then let dry on a plate that has been lined with a paper towel.
The melon seeds will be on the bland side, with a somewhat sweet after taste, and lend themselves to most any flavor profile you would like. Since this was my first time working with this specific ingredient, I decided to keep the flavors rather simple in order to allow the seeds to really shine. I tossed the seeds with a light coat of vegetable oil that I mixed some salt, pepper, cumin and honey into. As luck would have it, I happened to be grilling some chicken while I was working on the seeds. I had an idea! I was going to use a small cookie sheet for the seeds, and toss it on the grill for a few minutes to capture some of the smoky flavor of the charcoals. I would then finish the seeds in the toaster oven for another ten minutes at about 225 degree until golden brown. My idea worked liked a charm, with the seeds soaking in a good amount of the smoky flavor to balance the sweetness from the seeds and honey. The one suggestion is, since you are covering a good amount of surface area o